Peruvian Chicken Ragout

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 lb chicken thigh, boneless and skinless, cut into 1-inch pieces
• 2 tablespoons all-purpose flour
• 1 teaspoon chili powder
• 1 medium onion, chopped
• 1 garlic clove, minced
• 1 tablespoon cooking oil
• 1 (28 ounce) can diced tomatoes
• 1 (14 ounce) can chicken broth
• 1 medium potato, peeled and diced
• 1 cup frozen whole kernel corn
• 1/2 cup quinoa
• 2 cups fresh spinach leaves, packed tightly
• 2 tablespoons lemon juice
• lemon peel, finely shredded (set aside)

Recipe

• 1 place flour, chili powder, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper in a plastic bag. mix well. add chicken. seal and shake to coat.
• 2 in a 4- to 6-quart dutch oven cook chicken mixture, onion, and garlic in hot oil over medium heat until browned.
• 3 add undrained tomatoes, broth, potato, corn, and quinoa. bring to boil; reduce heat. simmer, covered, 15 to 20 minutes or until potatoes and quinoa are tender.
• 4 stir in spinach and lemon juice and cook just until spinach is wilted. garnish each serving with shredded lemon peel.